Prep: 15 minutes; Cook: 20 minutesInstead of camouflaging cauliflower with a cheese sauce, enjoy the subtle sweetness and mellow flavor of roasted cauliflower. Toss it with a light vinaigrette and tangy kalamata olives, and you'll have a salad everybody loves.

Recipe by Oxmoor House June 2006


Recipe Summary test

5 servings (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°.

  • Place cauliflower on a baking sheet coated with cooking spray; lightly coat cauliflower with cooking spray. Bake at 450° for 20 minutes or until tender and lightly browned, stirring after 10 minutes.

  • While cauliflower cooks, combine vinegar and next 4 ingredients in a large bowl; stir well with a whisk. Add cauliflower, olives, and parsley to dressing in bowl; toss gently to coat. Serve warm or at room temperature.


Oxmoor House Healthy Eating Collection

Nutrition Facts

84 calories; fat 5.3g; saturated fat 0.7g; protein 2.8g; carbohydrates 8.1g; fiber 3.4g; iron 0.8mg; sodium 418mg; calcium 35mg.